Quick Creamy Prawn Rigatoni
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Quick Creamy Prawn Rigatoni

Quick Creamy Prawn Rigatoni

with Charred Courgette and Lemon

This delicious Quick Creamy Prawn Rigatoni has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.

Family Friendly
Calorie Smart
Cereals containing gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time20 minutes
Cooking time20 minutes


serving amount

180 grams

Rigatoni Pasta

(Contains Cereals containing gluten)

1 unit(s)


(May contain Celery)

½ unit(s)


1 unit(s)

Garlic Clove

150 grams

Creme Fraiche

(Contains Milk)

10 grams

Vegetable Stock Paste

(Contains Celery)

150 grams

King Prawns

(Contains Crustaceans)

Not included in your delivery

50 milliliter(s)

Water for the Sauce


Nutritional information

Energy (kJ)2663 kJ
Energy (kcal)636 kcal
Fat26.5 g
of which saturates15.5 g
Carbohydrate76 g
of which sugars9.2 g
Protein25.1 g
Salt2.19 g
Always refer to the product label for the most accurate ingredient and allergen information.


Large Saucepan
Garlic Press


Cook the Pasta

a) Bring a large saucepan of water to the boil with 1/2 tsp salt.

b) When boiling, add the rigatoni to the water and bring back to the boil. Cook until tender, 12 mins.

c) Once cooked, drain in a colander and pop back into the pan. Drizzle with oil and stir through to stop it sticking together.

Get Prepped

a) While the pasta cooks, trim the courgette, then quarter lengthways. Chop widthways into 1cm chunks.

b) Halve the lemon (see ingredients for amount).

c) Peel and grate the garlic (or use a garlic press).

Char the Courgette

a) Heat a drizzle of oil in a large frying pan on high heat.

b) Once hot, add the courgette chunks and cook until charred, 5-6 mins.

c) Add the garlic and cook, stirring, for 30 secs.

Make the Creamy Sauce

a) Once the courgette chunks are charred, lower the heat and add the creme fraiche, veg stock paste and water for the sauce (see pantry for amount) to the pan. Stir together and season with salt and pepper.

b) Bring to a simmer, then cook until the sauce has thickened slightly, 3-4 mins.

c) Meanwhile, drain the prawns. IMPORTANT: Wash your hands and equipment after handling raw prawns.

Add the Prawns

a) Once thickened, bring the sauce to the boil. Stir in the prawns and cook for another 5-6 mins. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle.

b) When ready, mix the cooked pasta into the sauce with a squeeze of lemon juice.

c) Taste and season with salt and pepper. Add a splash of water if the sauce is a little too thick.

Finish and Serve

a) Serve your creamy prawn pasta between your bowls.

b) Add more lemon juice if needed.